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Showing 1-2 of 2
By Food Snob ;)
on October 28, 2008
This is a new family staple! Fabulous bread! Although I should note that I did make one substantial change- I used Robin Hood's Multigrain Flour that can be substituted cup for cup for white. I didn't have whole wheat. I actually even used the multigrain in place of the white as well. The only bit of white flour I used was the last cup for kneading. The only other minor change I made was I used an eggwhite wash instead of plain water for the top of the loaf because I found it held the oats on better and gave the finished loaf a nicer color. I happened to be making other bread at the time and so it was just as quick to use. I baked mine in my Pampered Chef stoneware loaf pans and the crust was amazing. I've made about 4 double batches in the last week!! YUM. Thanks for the fabulous recipe!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 25, 2007
This is very good. I used pumpkin seeds instead of sunflower seeds also. A good sandwich bread. Used it to make turkey sandwiches after Thanksgiving. i skipped step 6.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (58 g)
Servings Per Recipe: 18